Swiss Chard, Ginger and Beef Soup

This flavorful soup comes together easily, and has a lot of flavor despite its short ingredient list. Sometimes I really don’t want to chop 10 things. I bet you can relate. For this soup, you only have to chop 2 veggies and some garlic and you’re off.

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The other thing worth mentioning is that there’s not a ton of broth, and a lot of solids. It’s more solids than liquid. I’ve been liking “soups” that are more packed with veggies and meat as I find they keep me satisfied for more hours than ones with tons of broth, which fill me up immediately but leave me hungry in 90 minutes even if I eat a big bowlful.

So this reflects my latest soup style, with is mostly “stuff” and just some flavorful liquid to keep it hot and kind of soupy.

2 tsp olive oil (or 1 tsp sesame oil + 1 tsp olive oil)

1 bunch Swiss chard, chopped (I used red chard)

1 bunch celery, chopped

4 garlic cloves, chopped

2 cups beef broth

1 tsp dried garlic flakes

2 tsp ginger powder

1/4 tsp cayenne pepper

1 lb. extra lean ground beef

1. Heat the oil in a pot and add the chard, celery and fresh garlic (not the dried flakes, yet). Cook over medium-high heat for about 5 minutes, stirring often.